Crispy Chicken Thighs in an Air Fryer
These chicken thighs have a crispy skin on the outside and juicy meat on the inside. It smells great while it’s cooking and tastes much better than the work it takes to make it.
Things you need
4 to 6 chicken thighs with skin and bones
1½ tablespoons of olive oil
Adding flavor
1½ teaspoons of salt
1 teaspoon of paprika
1 tsp. garlic powder
1 teaspoon of onion powder
½ teaspoon of black pepper
½ teaspoon of dried thyme or Italian seasoning
Add ½ teaspoon of cayenne for heat if you want.
How to do it
Add flavor to the chicken.
This really helps the skin get crispy: pat the chicken thighs dry with paper towels. Put them in a bowl, drizzle olive oil on top, and then add all the spices. Use your hands to rub everything in so that the chicken is completely covered.
Set the air fryer to 380°F (195°C) and let it heat up for 3 to 5 minutes.
First, cook the skin side down.
Put the chicken thighs in the basket of the air fryer in a single layer, with the skin side down.
Fry in the air for 12 minutes.
Turn over and finish.
Turn the thighs over so that the skin is facing up and cook for another 10 to 12 minutes, or until the skin is crispy and the meat reaches 165°F.
Let it rest before serving.
Wait about five minutes before eating the chicken. It stays nice and moist because the juices settle.
Advice
Add 2–3 minutes at the end if you want the skin to be extra crispy.
Don’t put too many things in the basket at once; if you need to, cook in batches.
These taste great with roasted broccoli, mashed potatoes, or a salad.